The hen is put in strong brine for 2 days, boiled with a bunch of soup vegetables, cut up and heated in a curry sauce made from butter, flour and stock. Served with boiled rice. From Erken's Stor kokebok (1949), p. 317.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 317 (falt i det fri)
"Sprengt" here means the hen is placed in brine before boiling, an old way of seasoning and preserving the meat.
Brine the hen
Put the hen in strong brine for 2 days.
Boil the hen
Boil the hen in water with the bunch of soup vegetables until tender.
Make the curry sauce
Melt the butter, stir in the flour and thin with the stock. Add curry powder mixed with a little water, to taste.
Heat and serve
Cut the hen into neat pieces and heat them in the sauce. Serve with boiled rice.
Note
Note: Keep the hen cold, for example in the refrigerator, while it is in the brine.
3/4 l stock is converted to about 7.5 dl. The boiling time of the hen is not given and is estimated. The food-safety note has been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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